Spicy No Soy Salmon Sushi Cups
Updated Jan 28, 2026, Published Mar 07, 2023
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A Fun, Flavorful Gluten-Free Appetizer
If you’re craving sushi but want something unique, fun, and gluten-free, Spicy No-Soy Salmon Sushi Cups are a total game changer. They’re light, fresh, and so easy to make that you can whip them up for weeknight dinners, dinner parties, or even game day snacks. Best of all? These sushi cups skip soy sauce entirely, making them perfect for anyone who avoids soy — yet still delivers all the big, bold flavor you expect from a great sushi bite.
Not only are they beautiful to look at, but they’re also packed with vibrant color and texture thanks to crisp vegetables, creamy salmon, and spicy mayo. Because they’re served in handheld “cups” made from cucumber, they’re fun to eat and totally shareable — plus, they’re much healthier than deep-fried apps or heavy dips.
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Why You’ll Love These Sushi Cups
First of all, these sushi cups are incredibly versatile. You can make them spicy or mild, simple or fancy, and they still taste amazing. And since they don’t rely on traditional soy sauce, they work great for guests with soy sensitivities or gluten-free diets.
Additionally, they’re surprisingly light, so you don’t feel weighed down after eating them. Instead, you get a fresh pop of flavor from every bite — from the cool crunch of cucumber to the silky texture of seasoned salmon.
Above all, these cups are impressive without being intimidating. Even novice cooks can pull this together quickly, especially when you break the recipe into simple steps ahead of time.
What Makes These So Special
What sets these sushi cups apart is their blend of textures and tastes. The salmon is soft and rich, yet it pairs beautifully with the crisp cucumber cups. Then, the spicy mayo adds a kick of heat that makes every bite exciting. Meanwhile, a sprinkle of sesame seeds or scallions adds visual flair and extra flavor.
What’s more, these sushi cups turn traditional sushi on its head by presenting everything in an approachable, handheld form. This means you can enjoy sushi night without rolling rice or trying to master delicate nori wrapping — because here, cucumber does the heavy lifting.
Perfect for Any Occasion
These Spicy No-Soy Salmon Sushi Cups are ideal when you want something:
- Quick and light for lunch
- Playful and festive for parties
- Gluten-free and allergy-friendly
- Easy to eat without utensils
So whether you’re hosting a girls’ night, preparing appetizers for a celebration, or simply craving something fresh and flavorful, these sushi cups fit the bill.
Tips for the Best Sushi Cups Ever
To make these shine, here are some simple tips:
- Keep your ingredients chilled. This helps the salmon and veggies stay crisp and fresh.
- Slice the cucumbers thin but sturdy. You want them to stand up as “cups” without breaking.
- Adjust the spice level to taste. If you like heat, add more hot sauce or chili flakes. If not, tone it down — this recipe is flexible!
- Garnish creatively. Scallions, sesame seeds, or even a squeeze of lime take these up a notch.
- Prep ahead. Chop the veggies and mix the dressing early so you can assemble quickly when it’s time to eat.
With just a little planning, this appetizer comes together in no time — and with minimal cleanup!
If you’re looking for a gluten-free, soy-free twist on sushi that’s both fun and full of flavor, these Spicy No-Soy Salmon Sushi Cups are a must-try. They’re fresh, vibrant, and perfect for sharing with friends and family — and best of all, they let you enjoy sushi vibes at home without the fuss. Whether served as a starter or a snack, this dish delivers big on taste and big on personality.
Spicy No Soy Salmon Sushi Cups
Ingredients
- 3 (7 -8 inch) nori sheets
- ¾ pound skinless salmon filet
- 2 tablespoons mayonnaise
- 1 –2 teaspoons sriracha sauce
- 1 teaspoon plus ¼ cup San-J No Soy Tamari, , divided
- 1 ½ cups cooked sushi rice, , cooled
- ¼ cup rice vinegar
- 2 teaspoons sesame oil
- 2 green onions, , finely chopped, divided
- ¼ teaspoon red pepper flakes
- ½ avocado, , small dice
- Sesame seeds
Instructions
- Preheat oven to 400°F.
- Cut nori sheets into quarters to make 12 squares.
- Dice the salmon into ¼ -½ inch dice and place in a mixing bowl. Add mayonnaise, sriracha, and 1 teaspoon No Soy Tamari, mix well.
- Place about 1 tablespoon of rice in the middle of each nori square and place in a mini muffin tin. Add a spoonful of the salmon mixture. Continue with the rest of the nori and salmon.
- Bake for 13–15 minutes or until lightly golden browned.
- Combine ¼ cup No Soy Tamari with the vinegar, sesame oil, and red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
